I'm excited to see that the PhD research of my former student, Ehsan Feizollahi, has been featured as one of the top ten food safety innovations of 2024 by the Food Safety Magazine. https://t.co/BKe42I4Dfp
๐ฏ๐ ๐ฝ๐ฟ๐ถ๐ป๐๐ฎ๐ฏ๐ถ๐น๐ถ๐๐ ๐ผ๐ณ ๐ฝ๐ฒ๐ฎ ๐ฝ๐ฟ๐ผ๐๐ฒ๐ถ๐ป ๐๐ต๐ฎ๐ฝ๐ฒ๐ ๐๐ฝ ๐๐ถ๐๐ต ๐ฝ๐น๐ฎ๐๐บ๐ฎ ๐๐ฟ๐ฒ๐ฎ๐๐บ๐ฒ๐ป๐
Innovation strengthens potential for using the low-cost, nutritious protein source in food products.
Using plasma, the stuff of the universe, University of Alberta researchers have improved the 3D printability of a valuable plant protein for use in food here on Earth.
By experimenting with water activated with cold plasma โ a lower-temperature version of the typically superheated matter โ the researchers were able to help pea protein hold its shape better after 3D food printing.
https://t.co/KvT9KdDEhy
#3DPrinting
#PeaProtein
#FoodScience
#UAlberta
๐ฉโ๐ฌ๐งโ๐ฌFOOD SCIENCE | El Dr. Roopesh Syamaladevi de @UAlberta conociรณ nuestras instalaciones y compartiรณ sus innovaciones en seguridad y sostenibilidad alimentaria. ๐ฑ
Descubre mรกs sobre esta colaboraciรณn en Food Science. https://t.co/p8j2SoAuUG
#CienciaAlimentaria#Innovaciรณn
An experiment by Julia Barsukova (who conducted the work to earn a masterโs degree in bioresource technology) builds knowledge about increasing food safety in the rapidly developing technology. #UAlberta
Read the full story: https://t.co/xCLfSnBs3c
It may seem like science fiction, but by using plasma, #UAlberta researchers have found an effective way to decontaminate grain and boost seed germination. https://t.co/iwGbB5XOqa